I’ve followed Sara and Hugh – the genius duo behind the beautiful blog Sprouted Kitchen – for years. Sara has quite the knack for writing home-run recipes that are both nutritious and gorgeous, and Hugh captures those recipes with stunning photography. This is one of their many masterpieces and a favorite in my house. It’s simple to prepare, keeps for several days in the fridge, and makes a great portable lunch. Add mustard to the list of nutritional wonders found in the Brassica family of vegetables. That’s right: mustard is in the same family as brussels sprouts, broccoli, and cabbage. Mustard seeds contain phytonutrients called glucosinolates.  These glucosinolates break down into smaller nutrients called isothiocyantes that have… View Post

I love rainy Saturdays, especially in the fall.  It’s not officially fall yet, but today is Saturday and a cool 55 degrees and rainy.  Mizzou football tonight.  Crisp breeze.  Let’s just call it fall. Most people living in the Midwest like me would agree that this is a soup kind of day, and I happened to have some great heirloom tomatoes (coincidence?)… perfect for soup-making. It was meant to be.  Slow-roasted tomato bisque Serves 4 2 pounds tomatoes (any kind is ok!) 8 cloves garlic, 4 unpeeled and 4 peeled and chopped 2 cups vegetable broth 1 medium leek 2 shallots 3 Tbsp flour 2 tsp sugar Olive oil 6 large basil leaves Parsley Black pepper 1/4 cup… View Post